In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Bring to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes until berries begin to burst and release their rich purple juices. Stir in the cornstarch slurry and simmer for 1 minute until glossy and thickened. Remove from heat and keep warm.

In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until evenly aerated.

In a separate medium bowl, whisk whole milk ricotta, buttermilk, egg yolks, lemon zest, lemon juice, melted butter, and vanilla extract until smooth and creamy.

In a clean, grease-free glass or copper bowl, beat the 2 egg whites with a handheld whisk or mixer until soft, billowy peaks form (about 2 minutes). This is the chef secret that gives ricotta pancakes their signature soufflé cloud-like loft.

Pour the ricotta wet mixture into the dry flour mixture and stir gently with a rubber spatula just until combined (do not overmix; small flour pockets are fine). Then, gently fold in the whipped egg whites in two additions with light, sweeping motions until no white streaks remain.

Preheat a heavy cast-iron griddle or nonstick skillet over medium-low heat. Brush lightly with unsalted butter. Scoop 1/3-cup mounds of batter onto the hot surface, spacing 2 inches apart.

Cook undisturbed for 3 to 4 minutes until tiny bubbles form on top and the edges look set and matte. Carefully slip a thin spatula underneath and flip. Cook for an additional 2 to 3 minutes until puffed, golden-brown, and cooked through to the center.

Stack warm pancakes on plates, generously ladle the warm wild blueberry compote over the top, crown with a dollop of honey butter, dust with confectioners sugar, and serve immediately.